Southwest Chicken Alfredo..wait, hear me out. Who wants to eat the same thing over and over? — The answer is no-one! I feel like sometimes when we are going about our week dealing with our busy schedule of softball, blogging or gardening among other things, we can often fall into the habit of eating the same old “go-to” meals
In our house those meals are Spaghetti, Tacos (which I am not too sure you can ever have enough), Sloppy Joes, meatloaf and too many other choices to list. Don’t get me wrong–we love our favorites but sometimes we want to try new things.
So, we love trying to find new and interesting recipes to try from Pinterest (If you are not following me on Pinterest, take a second and follow me) or other sites and then make them our own.
Here is our latest discovery!
If there is two cuisines that our family loves, it would have to be Southwest (or Tex-Mex) and Italian. So, why not combine the two? I am sure that I am not the first to do this and will not be the last. This is our Southwest Chicken Alfredo. It is a creamy tomato cream sauce with corn to give it some depth, topped with chicken seasoned with taco seasoning and a pepper-corn relish. It is fresh, light and full of flavor. We absolutely love this recipe! I hope you do too.
- 24 ounces boneless, skinless chicken breast (about 4)
- 12 ounces Linguine or Fettuccine
- 1 1/2 stick (12 tablespoons) unsalted butter
- 1/4 cup flour
- 2 cups heavy cream (or could substitute milk)
- 2 ounces of Cream Cheese (about 1/4 of a block)
- 1 1/2 cups Colby Jack or Mexican Blend Shredded Cheese
- 1 small can of corn, drained
- 1 small can crushed tomatoes or Rotel
- 1 medium Jalapeno, seeded and diced
- 1 red bell pepper, seeded and diced
- Cilantro, diced
- Salt and Pepper
- 1 package of Taco Seasoning
- Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt, pepper and taco seasoning.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the flour and bring to a simmer while stirring constantly, then cook for 2 minutes. Add in the cream cheese and milk and continue to wisk until mixed. Then add in the shredded cheese and continue to all the sauce to blend together while stirring. Add in 3/4 of the can of drained corn, crush tomato or Rotel and allow to cook for about 5 minutes. Lower the heat to keep the sauce just warm.
- In another pan. Combine the remaining butter, remaining corn, diced Jalapeno, diced red bell pepper and sautee until tender. Once tender, add in the cilantro and season with salt and pepper to taste.
- Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
Winner, winner–chicken dinner! Too corny..In all seriousness, it was delicious.
We are a big family with 5 kids. When everyone cleans their plate and asks for seconds, you know that the dinner was a success. This recipe fed our seven people that includes: two adults and 5 kids.
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